Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Remove from skillet and set aside.

Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.

Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).

Notes

Buy the yakisoba noodles that comes in a bag containing three 5.6 ounce packages - check the produce section!Yakisoba noodles have a nice texture, plus they keep for a long time in your fridge.Use whatever random vegetables you have left in the fridge!

This a delicious and very quick side dish with a little punch from the seasoning.

Source: RecipesToTry.ca

Recipe type: Side Dish

Ingredients

½ Tbsp. extra-virgin olive oil

½ Yellow Bell Pepper chopped

2 green onions or 1 shallot thinly sliced

1 clove Garlic minced

¼ tsp Sriracha salt

¼ tsp. Coarse salt ground

¼ tsp Coarse Pepper ground

3 to 4 Cups of spinach leaves

Directions

Heat the oil in an 11- to 12-inch nonstick skillet over med-high heat until shimmering hot. Add the Yellow Bell Pepper, green onion or shallot and garlic to the pan. Season with the Sriracha salt, Ground . salt and pepper. Sauté 3 to 5 minutes. Add the Spinach leaves and stir until wilted about 2 – 3 more minutes.

Notes

Sriracha salt can be found at Costco or you can use crushed red chili peppers to add the extra punch in this dish. You could also try red or orange bell pepper, summer squash, or Baby Pan squash for the yellow bell pepper.

These zucchini noodles with prosciutto & apple are unbelievably good. So good you will have a hard time sticking to eating only a sensible portion. They’re also a great-tasting, low carb sub for regular pasta.

Toast walnut pieces in large skillet sprayed with cooking oil until toasted about 2 to 3 minutes. Set aside.

Heat 2 tablespoons of the oil in the large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and stir for about 4 minutes or until tender crisp. Transfer to a serving bowl and keep warm.

Drain any liquid in skillet and add remaining oil to skillet. Add prosciutto and cook for 2-3 minutes or until browned and crisp. Add to zucchini.

Add apple to skillet and sauté for about 2 minutes until just tender soft. Add to Zucchini mixture. Add toasted walnut pieces, salt and crushed red pepper; Toss to combine. Top with Greek Feta cheese.

Notes

Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.

Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.

Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.

Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately

Notes

To bake in conventional oven:1. Preheat oven to 400 degrees.2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately

For beef and vegetable soup recipe in just an hour, we turned to quick-cooking sirloin tip steak and doctored store-bought broth with mushrooms, tomato paste, soy sauce, and red wine. One final touch perfected our quick beef and vegetable soup recipe: To recreate the richness of a long-simmered soup, we added a tablespoon of gelatin softened in cold water to provide the missing viscosity

Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.

Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.

When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.

Notes

Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some tradeoff in flavor. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into ½-inch pieces (2 cups), during the last 15 minutes of cooking. THE FLAVOR BASE BEGINS Before the beef is added to the pot, create a flavor base by browning chopped onions and cremini mushrooms. Stir frequently until the onions are really brown and dark bits form on the pan bottom. Don't shortcut this process or you will rob your soup of flavor.

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